No. 5. SOUR CREAM COOKIES
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1 cup sugar 1 cup sour cream |
1 teaspoon soda ½ teaspoon vanilla |
pinch of salt
Dissolve soda in the sour cream and add to the sugar; put in vanilla, salt and enough flour to roll thin without sticking; cut with a cookie cutter and bake 20 or 30 minutes in a hot oven.
No. 6. FRUIT COOKIES
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2 cups brown sugar ½ cup butter ½ cup lard ½ cup sour milk |
1 teaspoon soda 1 teaspoon cinnamon ½ teaspoon nutmeg 1 cup of raisins and nuts or 1 cup chopped dates and figs |
Cream sugar and shortening; add the soda dissolved in the milk; mix the spices with enough flour to make a medium stiff dough; then stir in the raisins and nuts; roll out thick, cut out with cookie cutter and bake in a medium oven.
No. 7. LEMON TEA CAKES
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2½ cups sugar ½ cup butter 3 pints flour |
2 teaspoons cream of tartar ½ pint milk 1 teaspoon soda |
1 teaspoon lemon
Cream butter and sugar; add a pinch of salt and the flour into which has been sifted the cream of tartar; mix this to a dough with the milk, reserving a little to dissolve the soda, adding this last of all; mix well and roll out thin; cut into small round cakes and bake in a hot oven.
No. 8. CARAWAY SEED COOKIES
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¾ lb. butter and lard 1 lb. sugar ½ pt. cold water |
3 lbs. flour 2 teaspoons cream of tartar ½ cup caraway seeds |
Cream the sugar with the butter and lard, then add the flour into which has been sifted the cream of tartar; mix to a dough with the water in which has been dissolved a teaspoon of baking soda; roll out and cut into oblong cakes, sprinkle with caraway seeds and bake in a hot oven.
No. 9. CHOCOLATE WAFERS
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¼ cup butter ½ cup powdered sugar 1 cup flour |
2 squares grated chocolate ¼ cup milk ½ teaspoon vanilla |
pinch of salt
Cream butter and sugar; add the milk, then flour, salt, chocolate and flavor; spread on buttered pans, sprinkle with a cup of chopped nuts and bake in a medium oven.
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